Sunday, June 20, 2010

Lamb Cassoulet with White Beans and Rosemary

1 lb. dried white Great Northern beans
1/2 C extra virgin olive oil
3 lb. lamb shoulder chops
salt and pepper to taste
2 medium onions, chopped
4 cloves garlic, left whole
4 medium carrots, chopped
4 stalks celery, chopped
1 T fresh rosemary leaves
1 28 oz. can of tomatoes undrained

6 C chicken broth
2 bay leaves
grated cheese
Place the beans overnight in a pot covered with water. In the AM : In a skillet saute the onions, garlic, celery, carrots and rosemary until the vegetables are softened. Add the tomatoes, scraping up any browned pieces. Transfer to the crockpot. Drain beans and add to the crockpot. Add the broth and season with salt and pepper and the bay leaves. Add the lamb. Cook on high for 8 hours. Serve with breadcrumbs and cheese for topping.

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